Coffee preparation.



PATENT OFFICE.

JAMES M. HERRON, OF EAST ORANGE, NEW JERSEY, ASSlGNQR, BY MESNE ASSIGNMENTS, T CEYLON COCOA & COFFEE COi /JlPANY, A. CORPORA- TlOhl OF NEW YORK.

CQFFEE PQEPAWATEQN.

No. seas s...

Specification of Letters Patent.

, Patented Aug. 28, 1906.

Application filed April 3,1905. $crial No. 2fi3.662

' citizen of the United States, and a resident of Hyde Park, East Orange, in the county of Essex and State of New Jersey, have invent ed a new and useful Cofi'ee Preparation; and in order that those skilled in the art may make and use my invention I give the follow ing specification.

My invention relates to coffee preparations, and has for its object to produce a new preparation of coffee in a. form which is readily available for various uses, and more particularly adapted for use by caterers, confectioners, pastrymakers, and the like.

In practice, as heretofore followed when caterers, confectioners, and othersdesired to avail themselves of coffee as a flavoring or ingredient in cakes, pastry, confectionery, icecream, or the like a decoction or infusion of the roasted ground coffee-berries was made in the usual way with boiling water and the liquor so obtained was employed for the purpose desired. This process of obtaining coffee for the uses above mentioned is cumbrous and involves the expenditure of considerable time and skill, since the flavor of the coii'ee id largely dependent upon the skilful making of the decoction. My invention is designed to obviate this long and cumbrous process of, obtaining co'll'ce for the uses mentioned by pro ducing collce, preferably in the 'form of tablets or cakes or powder, which maybe directly used by caterers and confeotioners, the cakes or tablets being readily melted to an entirely smooth liquid or semiliquid consistency, in which form it may be readily applied to the flavoring or coating of cakes, pastry, icecream, or the like.

In order to carr out my invention, I prelerably take suitab e amounts of the following ingredients in about the proportionsgiven,

to wit: one-half pound of roasted coffee, onehalf pound of ripe raw cocoa-beans, and onefourth pound of raw cocoa-butter. It Wlll be understood that any desired quantity of the ingredients may be taken, accordmg to the quantity of collee preparation it is dcsired to make. The proportions given above are merely by way of example, it being un derstood that they may be varied Without departing from the scope of my invention.

The ingredients in about the proportions given are all intimately and finely ground together, the grinding being carried on at a tom'- perature sulricient to melt the cocoa-butter-. for instance, at a temperature of from 100 to' The smooth lluid mass obtained as above described is then preferably run into molds of convenient size and allowed to solidify and nitely and remain solid at ordinar tempera ture, but which may be readily ru bed downpaste at a slight increase of temperature.

The raw cocoa butter which I' employis the butter from raw or unroasted and ripe cocoa-beans and is distinguished fromcocotk -butter which ordinarily comes into the market in that it has a higher mclting-point and free from the chocolate flavor which is present in the roasted 'bcans. Cocoa-butter as ordinarily obtained in commerce-"is made from the roasted beans and has a lower melting temperature than the cocoa-butter from the raw beans, so that if employed for the purpose of my invention the resulting cake or tablet would not Withstand indoor temperature, particularly in summer.

which would detract from and impair the flavor o the coiiee in my preparation. ,A

the employment of ripe raw cocoa-beans as an ingredient. The ripe bean has a more pleasant flavor than the unripe beans, and the use'of these beans raw has the effect of greatly improving the taste of the coffee by flavor which coffee ordinarily possesses.

Cocoa-beans as brought into commerce unripe beans, the value and grade of any given lot of beans depending upon the greater or less proportion of unripe beans present in the lot.

While I have specified above the use of ripe beans as host illustrating my invention, it will be understood that both ripe and un- 1 ripe beans maybe employed for the purpose, as here the'highcst grade of product is not required.

harden. The result is hard solid cakes .or tablets of coffee, which may be kept indefi.

further important feature of my invention is modifying or counteracting the harsh acrid contain always a greater or loss proportion of 115 Fahrcnheitand to an extent to produce 1 a perfectly smooth fluid mass which will flow.

or converted into a perfectiy smooth oily The ordinary cocoa-butter made from the roasted beans also possesses the chocolate fiavor,

While I h'av'e described my invention as more particularly adapted} for use by corifectionerscaterers, and the-like; it will be understood itrnay also be used for making the 5 beverage or for other purposes for which cof; .fee is ordinarily employed.

following is what I claim as new therein and desirc'to secure by Letters Patntr l. The hereindescribed coffee preparation consisting of intimate admixture of ground roasted. coffee, raw cocoa-beans of commerce and raw cocoa-butter, v

2. The herein-described article of manuadmixture of one part by weight of ground, Having thus described my invention, the

feature, consisting of a coffee preparation, I}

composed of an intimate admixture of ground roasted coffee, ground ripe raw cocoa-beans,

and raw cocowbutter. .3. A coflee preparation composed ofan 2O roasted, coffee, one part by weight of ground ripe, rawcocoa-beafns, and one-half part by Weight of raw cocoa-l'iutter, substantially as described. v JAMES M. HERRON.

Witnesses HENRY O. WORKMAN, W: P. 'I'IAMMOND. 

